Fresh Recipe: Pollo al Mattone with braised celery


For chicken:

  • 1 package chicken thighs
  • Olive oil
  • Salt and red chili flake

Braised Celery:

  • 1 head of celery
  • 2 tablespoons olive oil
  • 2 shallots, sliced thin
  • 1 cup chicken broth


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Begin by taking the bone out of the chicken thigh. With the fleshy side of the thigh sticking up cut along the thigh bone from top to bottom, then continue cutting around the bone using only the tip of your knife until you have removed the thigh bone.

Season the chicken with salt and red chili flake.  Put a cast iron skillet over medium heat, once it is hot place the chicken skin side down.  Wrap another skillet of same size with foil and place on top of chicken to use as a weight.  Adjust the heat so that the chicken is sizzling on medium heat.  By the time the skin is brown and crispy, about 10 to 12 minutes remove the skillet on top and flip the chicken to finish the remainder of the cooking.

Remove the stalks of the celery and trim up the root end and cut off the tops, cut the stalks in half then in half again lengthwise, making for thinner pieces if needed.  Into a heavy pan over medium heat add the olive oil and the shallot, cook until just beginning to become translucent, add the celery and cook until beginning to brown.  Season with salt, add the chicken broth, lower heat and simmer.  Cook until the celery is tender and the sauce should be thick and coat the celery.  Taste and season with salt if needed.